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Roasted Vegetables and Chorizo over Polenta

Janssen Bradshaw
  • 55 minutes
  • Serves 3 to 4

INGREDIENTS

8 oz

Chorizo, ground

2 cups

Baby spinach

1/2

Red onion

1

Yellow squash

4

Eggs

2 cups

Chicken broth

3/4 cup

Cornmeal

1

Red pepper

2

Salt and pepper

2 tbsp

Olive oil

1/2 cup

Cheddar or colby cheese

1 cup

Milk

1

To mato (halved and then sliced)